No Bake Peanut Butter Pie
User Reviews
5
No Bake Peanut Butter Pie
Description
The crust is made by mixing graham cracker crumbs, melted salted butter, and sugar, pressed evenly into a pie dish and chilled to firm up. The filling combines cream cheese, creamy peanut butter, sugar, vanilla extract, and chopped dry roasted peanuts, whipped to smoothness. Heavy cream whipped with remaining sugar is folded in gradually to lighten the texture and maintain airiness in the filling.
The filling is spooned into the chilled crust and smoothed. The pie is topped with the remaining whipped cream and more chopped peanuts before refrigeration to let the filling fully set. The result is a rich but airy pie with crunchy peanut accents and classic peanut butter flavor balanced by sweet cream cheese.
This pie is suited for advance preparation, holiday meals, or gatherings where a no-bake dessert is preferred. Variations on crust or toppings can adapt the pie to personal taste.
The recipe recommends stable peanut butter for structural integrity and advises folding whipped cream in stages to preserve fluffiness. The pie can be frozen without the whipped cream topping for longer storage and thawed before serving.
Ingredients
graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter melted, salted
- 1/4 cup sugar
filling
- 8 ounces cream cheese
- 2 1/2 cups peanut butter creamy
- 1 1/2 cups sugar divided
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups peanuts dry roasted, chopped
- 2 1/2 cups heavy cream
Instructions
crust
- Place ingredients into a mixing bowl and stir together until fully combined.
- Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
- Refrigerate for 1 hour, until crust is firm.
filling
- In a large mixing bowl combine cream cheese, peanut butter, 1 1/4 cups sugar, and vanilla and beat together with an electric hand mixer until fully blended.
- Stir in 1 cup chopped peanuts until evenly combined.
- In another mixing bowl combine cream and remaining sugar. Beat together with the hand mixer until medium stiff peaks form.
- Add 2/3 of the whipped cream to the peanut butter mixture, in three separate additions, and fold together until light, fluffy and fully combined
- Pour filling into the chilled crust and smooth to evenly fill.
- Spread remaining whipped cream over the filling in an even mound and top with remaining chopped peanuts. Refrigerate pie for at least 1 hour or until filling has set.
- Remove from refrigerator and serve.
Notes
- This pie can be made up to 3 days beforehand; store chilled without whipped cream topping and peanuts for longer freshness.
- Freeze the pie without topping for up to 3 months; thaw in fridge before serving and add toppings then.
- Use stable, no-stir peanut butter brands to maintain filling consistency.
- Whip peanut butter separately first if using natural peanut butter for better texture.
- Fold whipped cream into filling in three parts to keep it light and airy.
- Press crust evenly with a flat surface to prevent crumbling; cookie crumbs can replace graham crackers.
- For smoother pies, omit chopped peanuts in filling and topping or substitute with melted chocolate drizzle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 852kcal | 43% |
| Carbohydrates | 53g | 18% |
| Protein | 20g | 40% |
| Fat | 66g | 102% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 104mg | 35% |
| Sodium | 552mg | 23% |
| Potassium | 534mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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